Easy Spanish Vegan Bean Soup Recipe

The leaves are falling down the trees, the temperature is lowering, and that can only mean one thing: Spanish soup recipes are finally here.

When it comes to Spanish recipes, no other generates more passion than the simple bean recipes, and the Spanish vegan bean soup, in particular, is on the rise this year.

Keep reading this article to learn everything about this black bean soup recipe, from how to prepare beans soup, to store and serve it, with some cool history facts about it.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Spanish bread soup

• Spanish pea soup

• Spanish 5 bean soup recipe

Background of the Dish

The Spanish vegan bean soup was created so that the vegan population of Andalusia would have an alternative to the classic black bean soup that was safe for them to eat.

Different from the traditional version, the best vegan bean soup doesn’t call for serrano ham, chorizo, or bacon, instead it uses a colorful mix of vegetables that will fill your soup with flavor.

Other Spanish soups that follow this route of making Andalusian cuisine a more inclusive one are the Spanish vegetable soup and the vegan gazpacho.

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Things You’ll Need for Spanish Vegan Bean Soup Recipe

To make the best vegetarian bean soup, you will need canned black beans, vegetable broth, onion, garlic, carrots, tomatoes, bell pepper, and a mix of spices.

You will only need a large pot as the equipment for this Spanish black beans recipe.

Ingredients

• 2 cans (450gr each) cooked black beans
• 1 onion
• 2 garlic cloves
• 1 bell pepper
• 2 carrots
• 2 tomatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 6 cups (1.5ml) vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make Spanish Vegan Bean Soup – Step by Step Guide

1. To start making the best vegan bean soup recipe, you have to wash and peel the vegetables. Chop the onion, carrots, tomatoes, and bell pepper into small pieces (discard the seeds when needed). Mince the garlic cloves.

2. After that, rinse the canned Spanish black beans under cold water. You can use dry beans if you soak them overnight and cook them before making the soup.

3. Now grab a large pot and heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a few minutes until they become translucent.

4. For the next step in this Spanish soup recipe, add the diced bell pepper, carrots, and tomatoes to the pot. Sauté for another 5 minutes, or until the vegetables begin to soften.

5. Then, stir in the paprika, cumin, and smoked paprika (if using) to the vegetable mixture. Cook for a couple of minutes to allow the spices to become fragrant. Season the Spanish soup with salt and pepper to taste.

6. After that, add the beans to the pot and pour in the vegetable broth. Bring the soup to a boil over medium heat. 

7. Now lower the heat and cover the pot. Simmer for 30 or until the beans are tender and the flavors infused properly. You may need to add more water or broth if the soup becomes too thick during cooking.

8. Once the texture and flavor of the Spanish vegan bean soup are to your liking, remove it from the heat.

9. To finish this authentic black bean recipe, just pour the soup in small bowls (or soup plates) and serve it hot, garnished with fresh parsley.

Substitution of Ingredients

The best part about making bean soup recipes is that you can play a lot with the ingredients as long as you have beans as the main one. 

For example, instead of black beans, you can make this recipe for bean soup with white beans, red beans, or lentils.

The traditional black bean soup recipe calls for serrano ham, chorizo, or even bacon, which you can add if you don’t follow a vegan diet.

But since this is a Spanish vegan bean soup recipe, you must use the vegetables listed or others of your choice, so that your soup is filling and flavorful.

Feel free to check other soup recipes with beans like the Spanish baked bean soup and the Spanish bean tomato soup or the fiber-packed Spanish lentil soup.

Tips on Serving Spanish Vegan Bean Soup

Once you finish making the Spanish vegan bean soup you just have to garnish it with fresh chopped parsley (or another herb like cilantro) and you can serve it warm.

This black bean bacon soup is the perfect main dish for lunch or dinner, but you can serve it in a smaller bowl if you want it as an appetizer.

If you don’t follow a vegan diet then you can do the Spanish bacon soup and top it with bacon bits or turn it into a Spanish ham and bean soup.

The Spanish lentil soup with chorizo and the Spanish black bean and corn soup are other delicious and super easy-to-make soups from Spain that you must try.

For vegan-safe toppings, you should top this Spanish vegan bean soup with toasted nuts, bread croutons, or a slice of toasted bread on the side.

If you want some vegan side dishes or appetizers to go with this Spanish bean soup recipe you can check our vegan Spanish omelette, vegan Spanish rice, and vegan potato croquettes recipes.

How to Store Spanish Vegan Bean Soup

If you are planning on storing the Spanish vegan bean soup the first thing that you have to do is to let it cool to room temperature after preparing it.

Then, pour the Spanish black bean soup with vegetables into a bowl or a container and cover it with plastic wrap or with a lid (so it doesn’t get contaminated with the other items in your fridge or freezer).

After that, you can store the soup with beans for up to 4 days in the fridge or 15 days in the freezer (we don’t recommend longer than that or the flavor and texture might be affected).

Other bean soups that you can store in the freezer are the Spanish bacon bean soup and the soup with bacon recipe.

Recipe Card: Spanish Vegan Bean Soup

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